Frying pan, Immersion blender, Grater, Stovetop
Pour the flour onto a plate. Thoroughly dredge the chicken in the flour. Shake off any excess. (Dredging is yummy but optional!)
Heat a drizzle of oil in a pan over medium-high heat. Add the chicken. Cook for 2 min.
Flip over the chicken & lower the heat to medium. Season with salt & pepper. Continue cooking for 5-7 min, or until cooked through. Baste the chicken in the pan juices as it cooks.
Tear the bread into pieces for croutons. Set them aside.
Separate the egg yolk from the whites, keeping only the yolk. Add the egg yolk to an immersion blender bowl. Add the dijon mustard. Season with salt & pepper.
Gradually drip the oil into the bowl in a slow but steady stream. Be sure to blend the dressing with an immersion blender continuously as you add the oil!
Keeping blending in the oil as the dressing thickens.
Add the garlic & grated parmesan to the dressing, reserving a bit of parmesan for garnish.
Blend again until thick & creamy. Add a splash of water if the dressing seems too thick!
When the chicken is cooked through, remove it from the pan. Set it aside on a plate to cool.
Heat another drizzle of olive oil in the same pan over medium-high heat. Add the torn pieces of bread. Cook for 2-3 min, stirring or shaking the pan as the croutons brown. Season with salt & pepper.
Slice the chicken into strips.
Arrange torn pieces of romaine heart, sliced chicken & croutons on a plate. Drizzle generously with the delicious dressing. Top with shavings of parmesan. Mangia!
Average estimated amount for one serving
On average, one serving of the recipe "Chicken Caesar Salad" contains 573 Energy, 36 g of Fat, 22 g of Carbohydrates, 44 g of Protein, 2 g of Fiber.